Quote:
Originally Posted by livinthedream
And in case you are wondering, I have been preparing venison for friends and family for close to 40 years and also have some professional food training. The spices are all wrong for venison and the finished product is way too dry.  |
If you have professional food training (prep? eating? food athletic training? jk
), then why would YOU be using recipes off an outdoorsman forum, not to mention a donair recipe??? Donair is not exactly a highly sought after cuisine
In case you've never tried donair before this one, I should say that it's always dry. Most people trying the recipe would be doing so because they've already liked donair and want to "bring it home". Anyone with minimal experience cooking could predict it to be dry before they put it in the oven.
To be serious though,
why not offer up advice on what spices DO go with venison? Then we can all enjoy the culinary expertise of appropriate seasoning and everyone wins
Cheers